1/4 lb. butter
4 1/2 tbsp. flour
2 c. chopped lobster
1/2 tsp. salt
Dash paprika
1/4 c. dry sherry
2 egg yolks, slightly beaten
1 1/2 c. light cream

In medium pan, melt butteer. Stir in flour, cook 1 minute over low heat. Add lobster, salt, paprika and sherry. In small bowl combine beaten egg yolks and cream. Gradually add the egg-cream mixture to lobster mix. Blend well over low heat until thickened; eat.